The 50% Iberian Cebo Campo ham from Jamones Benito is a gourmet delight crafted with artisanal tradition. Its production starts with meticulous profiling, followed by a salting phase that varies by weight, directly influencing the aging and final flavor of the product. After salting, drying takes place for 4 to 5 months, always ensuring stable temperature and humidity conditions for optimal curing. Estimated at around 10 kg, this ham offers an unmatched flavor, the result of a meticulous and traditional curing process.